1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise

3 large cloves garlic, unpeeled

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

¼ teaspoon salt, or to taste

Freshly ground pepper, to taste

¼ cup tomato juice

1 teaspoon tomato paste

¼ teaspoon Worcestershire sauce

1 tablespoon fresh basil, chopped

2 cups reduced-sodium chicken broth, or vegetable broth, divided

Brown sugar, to taste (optional)

½ cup corn kernels, (fresh, from 1 ear, see Tip) or frozen, thawed

Preparation

Active

35 m

Ready In

45 m

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.

Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Homemade tomato soup is easy to make, a good source of lycopene and so much lower in sodium than any canned tomato soup.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Reviews 4

This soup was so good! I used water instead of broth to lower the sodium content. I also did not add corn or brown sugar. Other than that, I did it exactly as written. Wonderful!

August 03, 2016

By: Foodie

Fantastic soup! Will certainly make again!

September 21, 2015

By: MaxBew

Disappointingly Bland!
This was SO disappointing! Did not taste of tomatoes! Probably should only use 1/2 an onion and also I think instead of tasteless Beefsteak tomatoes I would use Roma tomatoes. I would also peel the tomatoes in hot water remove skins and de-seed before roasting - trying to de-seed roasted, mushy tomatoes was nothing short of a fiddley, silly and time consuming task. After all the prep the soup ended up bland, tasteless and uninspiring.
Pros: -
Cons: Did not taste of tomatoes!

September 22, 2010

By: EatingWell User

This soup is fantastic. It is much better the second day. I added more salt and basil to the finished product. Also, it does not freeze well.